Grilled Cheddar-Chicken Fillet Sandwiches

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

teaspoon seasoned salt

1/4

teaspoon coarse pepper

1

medium Bermuda or other sweet onion, sliced

4

oz fresh mushrooms, cut in half (1 1/2 cups)

1

tablespoon olive or vegetable oil

3

tablespoons creamy mustard-mayonnaise sauce

4

slices sourdough bread (about 3/4 inch thick)

4

slices (3/4 oz each) sharp Cheddar cheese

• 1 Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
• 2 In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill “wok”).
• 3 Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
• 4 Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.